Name: Gelatine in Ice Cream
Ingredients: 3 oz gelatine; ½ gallon water; fine granulated sugar (amount as needed); 18-22% butter-fat cream (amount as needed)

Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Gelatine in Ice Cream

Ingredients

3 oz gelatine
½ gallon water
fine granulated sugar (amount as needed)
18-22% butter-fat cream (amount as needed)

Directions

Dissolve the gelatine in a can with water over boiling water, stirring occasionally until fully dissolved.
Strain the mixture into the freezing can using a very fine sieve.
Mix the batch thoroughly in a milk can or mixing can with a large wooden paddle before straining.
Use fine granulated sugar unless the recipe specifies otherwise.
Use 18-22% butter-fat cream unless the recipe states otherwise.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Butter + creamtop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Sugar + creamtop 9% of all pairs

Smell alikemoderate

Cooked together43,450 recipes

Shared aroma: 2,3-butanedione (butter, sweet).
Sugar + buttertop 17% of all pairs

Smell alikemoderate

Cooked together98,233 recipes

Shared aroma: guaiacol (smoky, sweet).